150 Things to Make With Roast Chicken
Jonathan Levitt of the Boston Globe interviews food writer Tony Rosenfeld on his new book, 150 Things to Make with Roast Chicken and 50 Ways to Roast It:
According to Rosenfeld, not many consumers roast whole birds, which account for about 8 percent of chicken sales. "Most people are buying their chicken pre-marinated and pre-cooked," he says. "Old-fashioned cooking has been marginalized. I wonder if the day will come when you can't go into the market and buy a whole chicken at all." To encourage more people to begin with a whole bird, the first part of the book focuses on how to roast a chicken, the second on what to do with the cooked meat. Rosenfeld says, "You've had dinner, but you still have a bird and a half staring at you -- so now what?"
Rosenfeld is the son of Globe contributing food writer and stylist Julie Riven, so clearly culinary curiosity runs in the family. Levitt says he's still enthusiastic about roasting chicken, even after preparing about a thousand or so birds in the last few years while researching his book! Rosenfeld shares his recipe for roast chicken with shallots and fingerlings, so make sure you have a proper roaster for the job.
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3 Comments:
What I do with leftover roast chicken: add some Japanese mayo + a few drops of Sriracha (a.k.a. Rooster Sauce) + rosemary, and voila, best chicken salad sandwich ever.
Lia Bulaong at 3:06PM on 04/18/07
Nice link, Lia. It's so easy to roast a chicken. The only part I find tedious is stripping off the meat after it's done -- if I'm using a recipe that requires chopped or shredded chicken. This is a book I'm looking forward to buying.
Adam Kuban at 4:20PM on 04/18/07
I love roasting whole chicken for myself & my spouse. We always have leftovers, and I have just started being more creative about using the leftovers as more than just a basic sandwich. The chicken salad with sriracha & rosemary sounds yummy -- I've never been brave enough to bring home a kewpie mayo from the store. Maybe I'll have to try. I've been making a quick bechamel, sauteeing mushrooms and leeks, and chucking it all under some puff pastry for pot pies.
I love taking the chicken apart from whole after roasting. That's one of the best parts for me. :) I just need to build up my asbestos fingers (or use something more sensible) so I don't wreck the skin with my tongs....
proccers at 6:25PM on 04/18/07